Pastrami

Ingredients

• 1 4 Pound Corned Beef Brisket

​1/4 cup kosher salt

• 1/4 cup paprika (I use smoked paprika)
• 3 tablespoons coriander seeds
• 3 tablespoons brown sugar
• 2 tablespoons black peppercorns
• 2 tablespoons yellow mustard seeds
• 1 tablespoon white peppercorns
• 8 cloves garlic, minced

Directions

1. Soak brisket in cold water in the fridge at least 2 hours per pound changing the water every 2 or three hours. This gets a lot of the brininess out of the meat.
2. While it is soaking combine the remaining ingredients and mix well to make the rub.
3. When the brisket is done soaking, give it a quick rinse and liberally coat with the rub, this will create the nice “crust” on the finished product.
4. At this point you could just smoke it, but I like to wrap it in plastic wrap and put it into the fridge for about 48 hours to let the flavors penetrate a bit.
5. Now it’s time to smoke. I like apple wood, but cherry, grape, and maple are all good. I wouldn’t use hickory as it is a bit strong and may be overpowering.
6. Put the brisket into the smoker and heat to about 225 degrees F.

Leave the brisket in for about 1 hour per pound.

1. The pastrami is done when the internal temperature of the corned beef reaches 165 degrees F. The outside of the meat should be nearly black and the corned beef should have shrunk down by 10% to 20%. Since corned beef is a cured meat it doesn’t have to be cooked to a specific temperature but by the time the meat reaches 165 degrees F, the corned beef will have absorbed all the smoke it needs and the flavor will be set.
2. Once the pastrami is done, it’s time to start slicing. If you don’t have meat slicer, then you will have to do this with a sharp knife. Your best bet is to let the pastrami cool by placing it in the refrigerator for several hours. Once the meat is cold it can be easily sliced very thin. This is the key to good pastrami, very thin slices. BUT, I like to eat it in chunks as well, to each their own.
3. To reheat the pastrami it’s best to steam it. This makes the thin pastrami slices moist and tender. You can do this in a steamer or wrap pastrami slices in wet paper towels and place it in the microwave.
4. Pastrami will not last forever. If you are not going to eat all of it in a week, then freeze the remaining lot. It is best to carve all the pastrami first and freeze it in small packets so you use it as needed.
5. As with everything you smoke, make sure write down what you did including what rubs or woods were used. Then try the pastrami to see how you like it. Too peppery? Not enough smoke? These are all factors you can adjust next time. I promise that you won’t be buying any pastrami at the meat counter any time soon.

Notes

Pastrami is basically just smoked corned beef brisket with a good pastrami rub. You can use store bought corned beef or better yet, make your own – Click here for homemade corned beef.

Use a corned beef that is of consistent thickness and square in shape. This will give an even smoke across the corned beef and give produce a good pastrami. If there are any loose pieces, it is best to cut those off now. Also inspect the corned beef for excess fat and a membrane layer. These should also be removed. Do not remove all the fat, but you don’t need thick layers of fat on the pastrami.